Wilted Greens with Cranberries & Tomatoes

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Are your vegetable dishes neglected at dinner? With this recipe for Wilted Greens with Cranberries & Tomatoes, say goodbye to the days when your company nudged veggies aside! Whether you choose spinach or baby kale, the greens soften into silky, melt-in-your-mouth decadence after sautéing. Chewy cranberries add a delightful touch of sweetness, while the tomatoes grow plump and juicy after cooking.

The combination of leafy greens and dried cranberries form a powerful health elixir. Their vitamin-rich flavor and antioxidants boost your immune system. It’s not bad on the eyes, either – the rainbow colors from the fresh produce and dried fruit add vibrant appeal to your veggie dish. Even the most ardent produce-haters will love it!

Wilted Greens with Cranberries & Tomatoes

Wilted Greens with Cranberries & Tomatoes

Yields: 4 Servings | Serving Size: 1 cup | Calories: 125 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Sodium: 59mg | Cholesterol: 0mg | Carbohydrates: 23g | Fiber: 3g | Sugar: 16g | Protein: 2g | SmartPoints (Freestyle): 6


  • 1 (10 ounce) package baby spinach or baby kale or a mix
  • 3/4 cup dried cranberries
  • 1 clove garlic, peeled and minced
  • 3/4 cup chopped, ripe tomatoes (bite-sized pieces) or halved cherry tomatoes
  • 1/4 cup chopped onions
  • 1 tablespoon olive oil


  1. Place dried cranberries in a bowl and cover with hot water to plump. Drain after 5 to 10 minutes, once fattened.
  2. Add olive oil to a sauté pan over medium heat. Add onions and tomatoes. Cook for about 5 minutes, until onions are softened and slightly translucent and tomatoes are soft. Add greens and cook for an additional 3 to 5 minutes, until just wilted. Move greens over to the side. Add minced garlic to space, cooking for only 30 seconds, then stirring into the greens.
  3. Remove from heat and stir in the reconstituted cranberries.
  4. Enjoy!

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